Caribbean Style Chicken Roti

Having discovered this delectable curry dish while in the British Virgin Islands, I became inspired...of course!...to give it a try at home. Funny how we expect to replicate something so regional on the first attempt -- and it generally works out "okay", but nowhere near that first nivarana-esque experience had!

I also skimmed through a plethora of recipes, finally deciding on one that looked do-able. I'd forgotten I had taken a photo of a recipe that, now that I've found it, would've probably been the closest kin to what I ate at Pusser's Landing in Soper's Hole. If memory serves, this was printed in the BVI Welcome type magazine, so I'd say it's about as authentic as ya can get other than having an islander cook for you.

So with that said, I'm going to post that recipe as my share, discard the so-so one I tried (although with a lot of tweaking and the addition of a packaged curry sauce I had on hand it turned out ....well... so-so), and hope you'll enjoy a taste of these sunny, beautiful islands!

Oh....the Caribbee Curry is a lovely blend, and I'll enjoy using it in a number of planned ways!

But what's the ROTI part of this dish?? As I learned from reading the zillion recipes, roti is actually the tortilla-ish flat bread the curry is wrapped in. Kind of like a Caribbean burrito.

I haven't made roti yet (curry over a basmati or jasmine rice is lovely...and a lot easier), but have plans to give it a try. And like every regional dish, there is more than one "right way" to make it. Meh. Choose what you may, but this recipe seemed the best to me.